4 Ingredient Apple Oatmeal Cookies

 

4 Ingredient Apple Oatmeal Cookies

These apple oatmeal cookies are soft, chewy and full of apple flavor. The cookies need just 4 ingredients and don't require any flour, eggs, refined sugar, dairy or butter.

Servings: 10 cookies

Ingredients: 

• 1 cup (88g) quick oats
• 1/4 cup + 1 tbsp (23g) sliced almonds
• 2 tbsp (30ml) coconut oil, melted
• 4.5 tbsp (66ml) sugar free or pure maple syrup
• 1 tsp almond extract

Instructions: 

1. Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
2. Add quick oats and sliced almonds to a food processor. Pulse a few seconds (about 5-8 seconds) or just until the oats are about half the size as they were and the almonds are about the size of the oats. I don't recommend using a blender because it will blend the oats into flour too quickly. Transfer the oats and almonds to a medium mixing bowl.
3. Drizzle melted coconut oil evenly across. Using a spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats look slightly moistened with coconut oil.
4. Add in the maple syrup. Mix with your spatula until the oats and almonds are evenly coated in syrup and the mixture start to get clumpy. Taste, and if needed, you can add a little more syrup.
5. Using a 1 tbsp cookie scoop, pack 1 tbsp of oat mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture should mostly hold its scoop form though it may be a little loose. Repeat with remaining mixture, spacing each cookie about 1.5 inches apart. 
6. Lightly wet the back of a metal spoon and use it to press, compact and shape the mixture until it becomes a thin round disk (between 3/16 and 1/4 inch thick). The oats should be compacted together and touching and should be shaped into a round cookie shape. I find that the metal spoon for shaping starts to get very sticky with syrup after a few cookies, so it will help to fully clean the spoon after a few cookies and rewet it again so that the mixture is not sticking to the spoon.

1. Bake the cookies for about 15 minutes or until the surface is lightly browned. The longer you bake, the crispier the cookies will be but you do want to make sure the edges don't get too dark.
2. Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. If you try to remove them while they are still warm, the cookies will fall apart. The cookies will initially still feel soft when they come out of the oven, this is normal. 
3. Once they are cooled, the cookies should be firm and should peel off the parchment paper easily. Store any uneaten cookies in an airtight container within a few hours of them setting to prevent them from softening. 
4. You can store cookies for around 1-2 days at room temperature or around 3-4 days in the fridge.

Storage:

• Store cookies in an airtight container within a few hours of cooling and setting, as they can soften again if left out too long unsealed.

Notes:

• You can add 1/4 cup of mix-ins like chopped dried fruit, chocolate chips or finely chopped nuts for more flavor and texture.
• Baking time will vary slightly depending on how thick your cookies are.
• I used store bought applesauce but you can also use homemade applesauce.

Macros: 1 cookie

• Calories: 72kcal, Carbohydrates: 9g, Protein: 0.4g, Fat: 3g, Saturated Fat: 2g, Sodium: 0.02mg, Fiber: 1g, Sugar: 4g, NET CARBS: 8

Source:  IG Kirby Kravings

Dill Pickle Protein Dip (CC GY) KETO

 

Dill Pickle Protein Dip

This is a spill off the dill pickle ham roll ups without all the fuss and messy fingers. Serve this high-protein appetizer or spread with veggies, crackers or spread on a bagel or sandwich. Yum! 

Servings: 11

Ingredients: 

• 12 oz Good Culture cottage cheese
• 1/2 cup Greek yogurt
• 1/2 cup finely chopped dill pickles, divided
• 2 tbsp pickle juice
• 2 tbsp fresh dill, divided
• 2 tbsp fresh chives, divided
• 1 small garlic clove, grated
• 1.5 tbsp onion powder
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Black pepper + salt, to taste

To Finish: 

• Fresh dill, chives, lemon zest, black pepper, crumbled feta, drizzle of olive oil

Instructions: 

1. Add everything except half the chopped pickles and half the herbs to a food processor. Blend until completely smooth.
2. Fold in the remaining pickles and herbs.
3. Top with dill, chives, lemon zest, feta, black pepper and olive oil.
4. Serve with veggies, crackers or pita chips.
   

Storage:

• Store in the refrigerator until serving and leftovers in a covered container. Good for up to a week. 

Source:  IG

4 Ingredient Crispy Almond Oatmeal Cookies GF ❤

 

4 Ingredient Almond Oatmeal Cookies

These cookies are thin, crispy and lightly sweet. They taste like the crunchy clusters in granola but in cookie form. These almond oatmeal cookies are thin and crispy. The cookies need just 4 ingredients and don’t require any flour, eggs, refined sugar, dairy or butter. The cookies are easy to prepare and store well.

Servings: 11 cookies

Ingredients: 

• 1 cup (88g) quick oats
• 1/4 cup + 1 tbsp (23g) sliced almonds
• 2 tbsp (30ml) coconut oil, melted
• 4.5 tbsp (66ml) sugar free or pure maple syrup
• 1 tsp almond extract

Instructions: 

1. Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
2. Add quick oats and sliced almonds to a food processor. Pulse a few seconds (about 5-8 seconds) or just until the oats are about half the size as they were and the almonds are about the size of the oats. I don't recommend using a blender because it will blend the oats into flour too quickly. Transfer the oats and almonds to a medium mixing bowl.
3. Drizzle melted coconut oil evenly across. Using a spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats look slightly moistened with coconut oil.
4. Add in the maple syrup. Mix with your spatula until the oats and almonds are evenly coated in syrup and the mixture start to get clumpy. Taste, and if needed, you can add a little more syrup.
5. Using a 1 tbsp cookie scoop, pack 1 tbsp of oat mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture should mostly hold its scoop form though it may be a little loose. Repeat with remaining mixture, spacing each cookie about 1.5 inches apart. 
6. Lightly wet the back of a metal spoon and use it to press, compact and shape the mixture until it becomes a thin round disk (between 3/16 and 1/4 inch thick). The oats should be compacted together and touching and should be shaped into a round cookie shape. I find that the metal spoon for shaping starts to get very sticky with syrup after a few cookies, so it will help to fully clean the spoon after a few cookies and rewet it again so that the mixture is not sticking to the spoon.

1. Bake the cookies for about 15 minutes or until the surface is lightly browned. The longer you bake, the crispier the cookies will be but you do want to make sure the edges don't get too dark.
2. Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. If you try to remove them while they are still warm, the cookies will fall apart. The cookies will initially still feel soft when they come out of the oven, this is normal. 
3. Once they are cooled, the cookies should be firm and should peel off the parchment paper easily. Store any uneaten cookies in an airtight container within a few hours of them setting to prevent them from softening. 
4. You can store cookies for around 1-2 days at room temperature or around 3-4 days in the fridge.

Storage:

• Store cookies in an airtight container within a few hours of cooling and setting, as they can soften again if left out too long unsealed.

Notes:

• I like using coconut oil because coconut oil helps to enhance the sweetness of the cookies and also helps the oats crisp up well. Some other oils may not crisp up the oats as much and leaves a savory flavor in the cookies that mutes the light sweetness of the cookies.

Macros: 1 cookie

• Calories: 72kcal, Carbohydrates: 9g, Protein: 0.4g, Fat: 3g, Saturated Fat: 2g, Sodium: 0.02mg, Fiber: 1g, Sugar: 4g, NET CARBS: 8

Source:  IG Kirby Kravings

4 Ingredient Crispy Pecan Oatmeal Cookies ❤

 

4 Ingredient Pecan Oatmeal Cookies

These pecan oatmeal cookies are thin and crispy. They only need 4 ingredients and don't require any flour, eggs, refined sugar, dairy or butter.

Servings: 11 cookies

Ingredients: 

• 1/3 cup (37g) pecan halves
• 1 cup (88g) quick oats
• 2 Tbsp (30ml) coconut oil
• 4 Tbsp (60ml) sugar free or real maple syrup, or more as needed

Instructions: 

1. Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
2. Add pecans to a food processor and pulse until they resemble coarse crumbs. Add in quick oats. Pulse a few seconds (about 5 seconds) or just until the oats are about half the size as they were and the pecans will also be a little smaller. The oats and pecans should be about the same size. I don't recommend using a blender to pulse the oats because it will blend the oats into flour too quickly. Transfer the mixture to a large mixing bowl.
3. Drizzle melted coconut oil evenly across. Using a spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats look slightly moistened with coconut oil.
4. Add in the maple syrup. Mix with your spatula until the oats and pecans are evenly coated in syrup and the mixture start to get clumpy. Taste, and if needed, you can add one more tablespoon syrup.
5. Using a 1.5 tablespoon cookie scoop, pack the mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture should mostly hold its scoop form though it may be a little loose. Repeat with remaining mixture, spacing each cookie about 1.5 inches apart. Lightly wet the back of a metal spoon and use it to press, compact and shape the mixture until it becomes a thin round disk (about 1/4 inch thick). The oats need to be compacted together and touching so they bind during baking and should be shaped into a round cookie shape. The cookies will not change shape during baking so you want to shape them how you want the final outcomes to be. I find that the metal spoon for shaping starts to get very sticky with syrup after a few cookies, so it will help to fully clean the spoon after a few cookies and rewet it again so that the mixture is not sticking to the spoon.
6. Bake the cookies for about 15-18 minutes or until the surface is lightly browned. The longer you bake, the crispier the cookies will be but you do want to make sure the edges don't get too dark.
7. Remove cookies from the oven but don't attempt to move them from the baking sheet until they are fully cooled and set. If you try to remove them while they are still warm, the cookies will fall apart. The cookies will initially still feel soft when they come out of the oven, this is normal. Once they are cooled, the cookies should be firm and should peel off the parchment paper easily. Store any uneaten cookies in an airtight container within a few hours of them setting to prevent them from softening. You can store cookies for a few days at room temperature or in the fridge.

Storage:

• Covered in the fridge, up to 4 days. Don't freeze it, because the texture gets icy and grainy.

Notes:

• You can add another 1 tbsp of syrup if you prefer sweeter cookies. Adding too much syrup will make the mixture too wet and prevent the cookies from crisping up.
• Cookies should be stored in an airtight container to prevent them from softening.

Macros: 1 cookie

• Calories: 94kcal, Carbohydrates: 10g, Protein: 0.3g, Fat: 5g, Saturated Fat: 3g, Fiber: 1g, Sugar: 4g, NET CARBS: 9

Source:  IG Kirby Kravings